Sourdough Shokupan

Since I have shokupan bread flour in the fridge, so I decided to make a soft loaf. 

The bread texture is soft, fluffy and moist. 😘

Sourdough Shokupan

Levain 

50g starter + 50g flour + 50g water 

Yudane

60g flour + 60g boiling water 

* First build the levain and leave it to rise to peak .

* Prepare Yudane by mix the flour and boiling water. Cover up and leave cool for a few hours or overnight or prepare it along with preparing levain.

Ingredients for the loaf:

200g  Shokupan Bread Flour  面包粉

60g  All purpose flour  通用面粉

15g  Milk  powder  奶粉

30g  Caster sugar  细砂糖

100g  Levain   酸种

60g   Yudane  老面种

70ml  Water   水

1g  Dry yeast   干酵母( Optional)（可以不放）

3g  Salt   盐

40g  Egg 鸡蛋( the balance egg liquid use for egg wash)

30g  Unsalted Butter (soften)   无盐黄油（软化） 

Method:

1) Mixing all ingredients (except butter) together, knead till you get a dough.

2) Add in butter, and continue to knead till you achieve a smooth dough.

3) Turn the dough out onto a lightly flour surface, round it and proof for 3-4 hours.

4) Cut the dough into 2 portions, roll and stretch each dough into a rectangle and swiss roll up then put into a loaf pan.

5) Put in the oven (without switch on) for 1 to 1.5 hour allow it to rise.

6) Bake in preheated oven of 180°C for 30- 40 mins.

7) Remove from pan and left it to cool.

Happy Baking!